Hard to believe that it’s going to be Easter here in a few days…
I think for most…this Easter will be very non-traditional and different and that is okay!! Maybe not for some or those who don’t celebrate. We all have to adapt in one way or another this year and that’s life sometimes. Around our house it is about a nice dinner and so that is how it shall be, and definitely dessert!
On a whim recently I decided to try a cookie that is one of my favorite breakfasts or dinners,lol! French Toast but in cookie form. These are filled with flavor, they are chewy and crispy, just perfect! The topping adds so much more to this cookie but you could also just roll it in sugar if you don’t have cereal on hand or not a fan of the cereal.
- ½ Cup Butter
- ⅓ Cup Sugar
- ½ Cup Brown Sugar
- 1 Large Egg Yolk
- ½ Cup Light Corn Syrup
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Maple Extract
- 2⅓ Cups All Purpose Flour
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Crushed Cinnamon Toast Crunch Cereal or Sugar, for rolling
- Preheat the oven to 350 degrees and prepare baking sheets with parchment paper or nonstick silicone baking pads.
- Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the bowl as needed.
- Add the flour, cinnamon, nutmeg, baking soda, and salt. Mix thoroughly. Using a cookie scoop, roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining ½ cup crushed cereal or sugar. Place the cookies 2 inches apart on the prepared baking sheets.
- Bake cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for 2 minutes before removing to wire racks to cool completely.